Oats Gundapangala

Oats have become one of my favorite ingredients now :). I love to experiment with oats in any way I can. I tried this recipe by accident and everyone at home just loved it!

Ingredients:

1/4 cup Chana dal

1/4 cup Toor dal

1tbsp Urad dal

1tbsp Mung dal

1 cup Oats

2 tbsps grated Ginger

3 Green chilies

1/2 cup finely chopped Onions

1/2 tsp Eno (or baking soda)

salt to taste

oil or oil spray

water as needed

 

Method:

1. Soak all the dals for 4 hours. Grind oats to a course powder. Grind all the soaked dals along with Green Chilies to the consistency of broken wheat, mixing as little water as possible.
2. Mix ground dals, Oats, Salt, grated Ginger, Onions and Eno.
3. The batter should have the consistency of free flowing, but not as thin as dosa batter.
4. Heat the 'Gundapangala pan' and pour the batter in the pan, and cook for on a medium flame till done flipping the gundapangalas once.
5. Serve hot with Sambar and Coconut Chutney.

Note: You need to cook the gundapangalas for more time since the dals need to get cooked.

Pudina (Mint) Chutney

I have always loved different varieties of Chutneys and Chutney powders. My Grandmother used to experiment with different kinds of chutneys just for me. Recently, one of my colleagues Uma, got Pudina Chutney for lunch and it was so tasty that I had to try it right away!

Ingredients:

2 cups Pudina (Mint)
4 tbsps Peanuts
2 tbsps white Til (Sesame seeds)
2 Red Chilies
1/4 tsp Coriander seeds
1/8 tsp Cumin seeds
Salt to taste
1/4 tsp tamarind paste
1/2 tsp Jaggery (optional)
Vaggarane

Method:

1.  Heat the pan and dry roast Til, Peanuts, red Chilies, Cumin seeds and Coriander seeds
2. Dry roast Mint leaves
3. Grind all the ingredients together, use very little water if needed
4. Garnish with Vaggarane
5. Serve with Rice, Chapati, Phulka or use it as a spread on sandwiches

Gobi Manchurian (Baked Cauliflower Manchurian)

 

Ingredients :

3 cups Cauliflower florets (medium chuncks)

1 cup Rice Flour

4 tbsps Maida (All Purpose Flour)

Salt to taste

Water as needed

2 tbsps Oil

3 cloves of crushed Garlic

1/2 cup finely chopped Onions

4 green finely chopped Green Chilies

1/2 cup Tomato Ketchup

2 tbsps Soy sauce

Method:

1. Wash the Cauliflower florets and drain well.
2. Mix  All purpose flour, Rice flour, Salt and Water to a thick paste.
3. Heat the oven to 375 degrees and line the baking sheets with aluminum foil.
4. Spread the flour dipped florets on the baking sheets and bake for 15 minutes.
5. Turn the florets and bake for another 15 minutes or till done.
6. Heat the Oil in a pan and saute Onions, green chilies and garlic.
7. Add the baked Cauliflower florets and stir well.
8. Add Tomato ketchup and stir well. Keep the flame low and stir occasionally for 5-8 minutes till the florets absorb the ketchup
9. Serve hot.

Menthe Kaalu Kosambari (Methi (Fenugreek) Sprouts Raita)

Here is the variation of Mung Sprout Raita with Mung replaced by Methi (Fenugreek) sprouts.

 

 Ingredients:

1 cup sprouted Methi (Fenugreek seeds)

1/4 cup finely chopped Tomatoes

1/4 cup grated Carrots

4 tbsps finely chopped Onions

2 tbsps Raisins soaked in water

6 tbsps grated Coconut

2 finely chopped Green chilies (optional)

2 tsps Lime juice

2 tbsps finely chopped Cilantro

Salt

Vaggarane

Method:

1. Soak 1/2 cup Methi seeds in water for at least 8 hours.
2.  Wash and tie Methi seeds in a piece of cloth for about a day for sprouting (you can also use a sprout maker)
3. Mix all the ingredients well and garnish with Vaggarane.
4. Serve cold.

Molake Kosambari (Mung Sprouts Raita)

Making healthy food tasty is definitely a challenge! When I made this Raita with some leftover sprouts, everyone at home loved it and it was over even before we started our lunch!

Ingredients:

2 cups sprouted Mung
1/4 cup sprouted Peanuts
1/2 cup finely chopped Tomatoes
1/2 cup grated Carrots
1/4 cup finely chopped Onions
2 tbsps Raisins (soaked in water)
1/4 cup grated Coconut
2 finely chopped Green Chilies (optional)
2 tbsps Lime juice
2 tbsps finely chopped Cilantro
salt
Vaggarane

Method:

1. Soak a cup of whole Mung and raw Peanuts in water for at least 8 hours
2. Wash & tie the soaked Mung and Peanuts in a cotton piece of cloth for about a day for sprouting (you can also use a sprout maker)
3. Mix all the ingredients and garnish with Vaggarane.
4. Serve cold as side dish.

Happy New Year

Friends,

Wish You All a Very Happy New Year!! Thanks for all your encouragement and comments which is keeping my blog alive :). One of my new year resolutions is to post as many recipes as possible and I hope I will keep up to that.

Thanks again to all the followers and random visitors. May the new year bring lots of fun and joy...

Rashmi